Creamy Pasta Salad Recipe

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Creamy Pasta Salad

Shelley Young


I was given this recipe by my Anatomy & Physiology instructor the day our class held a potluck lunch. We found out it was given to him by a local restaurant chef under strict orders not to share it! Of course, he could have been teasing us about that. I'm glad he shared it because I have made it for many family get-togethers. It feeds a crowd, travels well, and is delicious. Enjoy!

★★★★★ 1 vote
15 +/-
15 Min


1 lb
vermicelli, broken in half
1/4 lb
small shell pasta
1/4 lb
rotini pasta
1/3 c
romano cheese, grated
1/2 c
diced green pepper
1/4 c
diced red onion
1/4 c
diced and seeded tomato
1/4 c
black olives, drained and chopped (optional)
12 oz
italian salad dressing
1 c
1/4 c
dijon mustard
1 Tbsp
1/4 c
dried parsley flakes
1 1/2 Tbsp
ground black pepper
1 Tbsp
dried basil
1 1/2 tsp
dried oregano
1 1/2 tsp


1Boil the pastas according to package directions. I wouldn't boil them all together because the vermicelli will need less cooking time than the other shapes.
2In a large bowl, mix all of the dressing ingredients until well combined. Add the veggies and cooked, drained pasta. Mix well and chill until ready to serve.

About this Recipe

Course/Dish: Pasta Sides, Pasta Salads
Dietary Needs: Vegetarian